Lightly salted sockeye salmon

Sockeye salmon is usually sold frozen. Deep freezing may slightly affect the taste and texture of the fish, but makes it completely safe.

We leave the fish to defrost in a bag or under a lid at room temperature. The following actions depend on the form in which the fish was sold. If the carcass is whole, we start by cleaning the scales, then cut off the head, fins, cut along the abdomen and gut the fish.

Salting sockeye salmon as a whole is inconvenient, so we divide it into portions. It is most convenient to remove the fillet from the fish by making a deep incision along the spine and ribs. We remove the dark film from the cut fish on the inside - it can slightly spoil the taste and appearance.

As soon as the fish is fully ready to work, we begin to prepare the marinade. To emphasize, but not spoil the wonderful taste of sockeye salmon, it is necessary to use a minimum set of additives. Excessive spices and spices can harm and clog the perfect taste, but if desired, you can use them.

In a deep dish, combine salt with sugar. Ordinary white sugar is suitable, and it is better to take sea salt of fine or coarse grinding. When using ordinary table salt, the finished fish may taste a little bitter.

Rub each piece of sockeye salmon with a mixture of salt and sugar, rub the mixture a little with your hands and put the fish in a plastic or glass container with the skin up. We press down and seal: the less free space there is between the pieces, the better. Close the lid and leave at room temperature for 10 hours. After that, we put the container in the refrigerator for 1 hour, take it out and try it. This time is enough to get lightly salted sockeye salmon. If you want to continue the salting process, we send the fish to the refrigerator for a few more hours. If the sockeye salmon is ready and the taste is completely satisfied, we drain the resulting brine and wipe the pieces from the remnants of salt.

You can serve the fish immediately or store it in the refrigerator in a closed container for several days.

Bon appetit!